Guinness S’Mores Icebox Pie

March 1, 2016


Well goodness me! Is it March already?! Sure is, today is March 1st, which means it is time to start my annual St. Patrick’s Day blog-a-thon. In the days leading up to March 17th I will be sharing a delicious assortment of Irish-y recipes. I’ve been doing this for several years now, so I’ve collected over 80 St. Patrick’s Days recipes at this point and that doesn’t take into account all the delicious dishes coming your way this year. If you’d like to take a peek at my past St. Patrick’s Day posts, you can click Runcible Eat/Recipes up at the top navigation bar and scroll down to the St. Patrick’s Day category. That’s where you’ll find them! And stay tuned here for my latest culinary creations. I’m going to kick it all off this year with something sweet & boozy – Guinness S’mores Icebox Pie!


Who doesn’t love S’mores?!! Rich chocolate, gooey marshmallows and crispy graham crackers…it just makes you nostalgic for times spent around the campfire. And what is that one thing that might make them just that little bit better? Guinness! It really adds such a lovely, rich flavor to all baked goods I’ve ever tried it in. And this pie is no exception. The chocolate/Guinness mixture is folded into whipped cream which gives the filling a light and airy chocolate mousse texture.

IMG_4135 (1)


The only other deviation I made from traditional S’mores is that rather than going with a traditional graham cracker crust, I decided to use a Digestive Biscuit crust instead. Digestive Biscuits are a favorite of mine. I first discovered them while living in Ireland and have been hooked ever since. They are similar to a graham cracker, but so much better in my humble opinion. You can find them in British/Irish specialty shops and occasionally in your local supermarket. But if all else fails, you can also get ahold of them on amazon.


This pie is a “no bake” pie, which although it is still most decidedly Winter here, I’m sure I will be loving that “no bake” aspect once the hot and humid Virginia summer arrives. This Guinness S’mores Pie comes together really quickly and you just need to make sure you allow it to have some chill time in the freezer before you plan to serve it. Once the guests have arrived, simply break out that culinary torch and toast those marshmallows. Delightfully s’mores-y! It will certainly be a great addition to your St. Patrick’s Day feast!


Guinness S'Mores Icebox Pie

  • Servings: 8 - 10
  • Difficulty: easy
  • Print

Recipe slightly adapted from: The Beeroness


For the Crust:

  • 250 grams Digestive Biscuits (can substitute in 1 1/2 cups (9 sheets) graham cracker crumbs- combine with 1/4 cup brown sugar and 4 Tablespoons butter)
  • 100 grams butter

For the filling:

  • 1/3 cup Guinness Stout
  • 2 Tablespoons unsweetened cocoa
  • 1 1/3 cups (8.5 oz.) bittersweet chocolate chips
  • 2 teaspoons vanilla extract
  • 1 1/2 cups heavy cream
  • 1/4 cup powdered sugar
  • pinch salt

For the topping:

  • 3 cups mini marshmallows


Add the Digestive Biscuits to a food processor and process in bursts until fine crumbs remain. While the processor is running, add the melted butter until well combined.

Press mixture into the bottom of an 8″ Springform pan.

Place the Guinness, cocoa, and chocolate chips in a microwave safe bowl, microwave on high (in 15 second bursts) until melted, stirring frequently.

In the bowl of a stand mixer add the vanilla, heavy cream, powdered sugar and salt. Mix on high until medium peaks form. Turn the mixer down to low and slowly add the chocolate until incorporated.

Pour Guinness/cream mixture over the Digestive Biscuit crust and level with spatula.

Top with mini marshmallows.

Freeze pie until set – at least 2 hours.

Before serving, toast the marshmallows with a culinary torch.


Guinness S’mores Icebox Pie brought to you by: Runcible Eats (

Links to Useful Kitchen Tools & Ingredients for Guinness S’mores Icebox Pie:

8″ Springform Pan

Culinary Torch

Digestive Biscuits – McVities are the best!

Kitchen Aid Stand Mixer

Cuisinart Food Processor


Festy Besty Boozy S’mores Fudge

July 28, 2014


Woo wee! Would ya’ll just take a look at this fabulous S’mores Fudge I just whipped up!  Yup, what you’re seeing there is a rich decadent creamy chocolate fudge, surrounding fluffy mini marshmallows, all sandwiched between a buttery graham cracker crust. And you did read that title right…there’s booze in it! Marshmallow Vodka booze to be exact, which goes along just perfectly with the whole s’mores vibe. (Though I suspect Bourbon would be a good choice as well.) Why is it that I’m always reaching for that bottle of booze to give recipes that little something extra? Wait…don’t answer that. 🙂


Anyhoo… This fudge was super easy to make and only required me to have the stove top on for 5 minutes and there was nary a bit of oven time need at all. As I’ve mentioned in past blogs, heating up the kitchen one fraction of a degree during these hot swampy Virginia summers is really frowned upon. So no-bake desserts are very popular around here right now. The only thing you might be left wondering at this point is what is the meaning of that “Festy Besty” bit in my recipe title. Well let me explain and also take a moment to plea for a favour.


The Festy is this phenomenal 3 day camping music festival which takes place the 2nd weekend in October on the beautiful grounds of the Devils Backbone Brewery in Nelson Country Virginia (about 45 minutes away from Charlottesville). This event is the brain child of  The Infamous Stringdusters. The Stringdusters are a pop bluegrass, progressive bluegrass or newgrass band – take your pick of descriptors there. Basically  these incredibly talented musicians are schooled in traditional bluegrass which they are able to combine seamlessly with the improvisational skills and blistering solos of a consummate jam band. To hear a recording of them is delightful but let me tell you, seeing their enthusiastic and passionate performance live is a unforgetable experience to say the least! Every year, The Stringdusters hand-pick the line up of bands which will perform at the Festy in an attempt to display a wide range of musical genres, not just bluegrass. Yeah…you heard me. A music festival… held on the grounds of a brewery! And you don’t have to worry about driving anywhere after a full day of listening to a lineup of smoking hot bands, eating tasty grub and washing it all down with cold refreshing Devils Backbone brews. Nope cause you’ve got a tent pitched only a small bit away from the stages. Brilliant!  (And even more brilliant if you leave all that tent pitching work to the Show Sherpa. Sooooo worth it!) The husband and I went last year for the first time and that is all it took. We were hooked and have vowed not to miss any of the future Festys come what may! (I think there is supposed to be a vow which specifies something about hell and high water here…)


I don’t know if I’ve mentioned it our not, but the husband and I are both musicians. I play mandolin and he plays pretty much anything with strings, but most recently has been seen with a banjo over his shoulder.


We love to play bluegrass tunes as well as some Old Time and Americana songs. So we are really looking forward to the Festy this year because in addition to hearing all those great acts over the weekend, there are many impromptu jam sessions taking place back at the camp sites and everyone gets to join in. That is where this Festy Fudge comes in.


When we are ready to take a break from picking, I will be ready to offer everyone some of that delicious Festy Besty S’mores Fudge. It will be just perfect, enough sugar to keep you going, a little booze to keep you loose and the wonderful campy S’mores vibe to boot. I mean what is camping without s’mores? And these little gems are coated with a graham cracker crust which will keep the melted chocolate off of your fingertips, and hopefully off of your strings, when the snacking is done and the playing resumes.


The husband and I will definitely be in attendance at Festy 5 come this October. In fact, I even entered a photo contest which the Festy Experience is hosting. And I’m a finalist!!! Here is what I hope will be the winning pic:


The winner gets free weekend camping and back stage passes. Oh my goodness! We would so love to win this. And this is where that favour I mentioned come into play. I’m going to have to ask you for some help. You see the winning photo will be chosen from the photo that gets the most votes. So….Please…pretty, pretty please with S’mores Fudge on top, please take a couple of minutes and cast a vote for our picture at this link: The deadline for voting is Sunday August 3rd, and thus far, I don’t really have a lot of votes compared to some. Help a girl out ya’ll! But regardless, even if you don’t do the “vote for people” thing, you should check out the Festy. Tickets are on sale and the lineup looks incredible. You don’t want to miss the raging good times to be had by all! If you are a bit too far away to take part in the Festy, make some of this stunning S’mores Fudge to console yourself. You won’t regret it and keep your fingers crossed for us to win!


  • Servings: 16 pieces
  • Difficulty: easy
  • Print

recipe slightly adapted (I added the booze bit – go figure!) from: On Sugar Mountain


For the Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup sugar
  • 6 Tablespoons melted butter

For the fudge:

  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1/2 cup butter
  • 3/4 cup heavy cream
  • pinch of salt
  • 1 (7 ounce) jar of marshmallow fluff
  • 1 (12 ounce) bag of semisweet chocolate chips
  • 3 -4 Tablespoons Marshmallow Vodka  (some folks would say this is optional. I don’t think so, but do as you will…)
  • 1 1/2 cups mini marshmallows


Prepare the graham cracker crust. Line one 9 X 9″ square pan with aluminum foil. Combine graham cracker crumbs, sugar and melted butter in a medium bowl and stir until well combined. Press half of the graham cracker mixture evenly into the bottom of the pan. Set the remaining graham cracker mixture aside for the moment.

Make the Fudge. Add the sugars, butter, heavy cream and salt into a medium-sized , deep pot and bring to a boil Boil for five minutes, stirring occasionally. Remove from heat and using and electric mixer, beat in the marshmallow fluff. Next add the chocolate chips to the mixture and beat until the all of the chocolate has melted and the fudge is smooth. Add the Marshmallow Vodka to the mixture and continue to beat until combined.

Pour half of the fudge over the prepared graham cracker crust in the 9 X 9″ pan. Top with the mini marshmallows. Cover the mini marshmallow layer with the remaining chocolate fudge and smooth the top. Cover the top of the fudge with the remaining graham cracker mixture and press down gently. Cover the pan and place it into the refrigerator to set for at least four hours. Cut into squares and serve.


Boozy S’mores Fudge Brought to you by: Runcible Eats ( )


Tipsy S’mores Bites

May 14, 2013


Have those backyard cookouts fired up in your neck of the woods yet? They are in full swing around here and I found just the perfect little dessert to bring along to them. Tipsy S’mores Bites – Tiny bite sized s’mores infused with marshmallow vodka! Everyone loves S’mores and these little devils take it up a notch, primarily due to the addition of the booze, but they are not nearly as messy as an actual s’mores and you don’t have to work over the grill or fire pit to make them. They are ready to go. Just grab ’em and pop ’em right into your mouth!


Of course this also means you can serve them inside if your party has gotten rained out. They are quite easy to make. In fact I usually make them over a couple of days. The first day I make the graham cracker cookie cups. Once your graham cracker crust is mixed up, fill each mini muffin well nearly to the top. Pat the filling down into the cup. And then use your fingers to shape the cup portion which will hold the chocolate. Or use a wine cork as I do. Once baked, you just fill them with that scrumptious boozy chocolate.

Making Graham Cracker cookie cups using my special wine cork shaping technique!

Making Graham Cracker cookie cups using my special wine cork shaping technique!

Now truth be told, you don’t really need a whole lot of that Marshmallow Vodka. My advice would be to try to get ahold of one of those little airplane bottles of the stuff. If you can’t find that, I suppose you could just use regular old vodka, or heaven forbid, eliminate the booze altogether. I will say that if you do buy a bigger bottle of the stuff, mixing it with root beer gives you something tasting real close to a good old-fashioned root beer float. Always a good thing in my book.


Anyway, once the graham cracker cups and chocolate are finished, I store them in the fridge for 1-2 days. On the day I want to serve them, I whip up that marshmallow frosting and pipe it onto them. Then it is time for all the fun with the kitchen torch. Folks really do seem to love them. Have some ready for your next get together!


Tipsy S’mores Bites

recipe inspired by: Teach Eat Love, My Baking Addiction, and Martha Stewart

yield: 36 mini s’mores cookie cups


For the cookie cups:

  • 4 cups graham cracker crumbs
  • 1 cup butter
  • 6 Tablespoons sugar
  • splash of milk (I used about 4 1/2 Tablespoons)

For the chocolate filling:

  • 6 ounces high quality semisweet or bittersweet chocolate, chopped
  • 1 1/2 Tablespoons butter
  • 1/6 cup heavy cream (1.3 ounces, or 5 Tablespoons plus 1 teaspoon) heavy cream
  • 1/2 teaspoon vanilla extract
  • 1 1/2 Tablespoons Fluffed Marshmallow Vodka

For the marshmallow topping:

  • 4 egg whites
  • 1 cup sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract


Begin with the Graham Cracker Cookie Cups:

Stir together graham cracker crumbs, butter, and sugar. Add milk a little at a time until the crumbs stick together just slightly. You don’t want a wet dough, so don’t add much more than a few tablespoons of milk. I ended up using about 4 1/2 Tablespoons. You are going to need to kind of “eye-ball” the amount because it will vary based on the brand of graham crackers and even the weather that you’re experiencing. The mixture will be crumbly but just moldable.
Scoop the crumbly graham cracker mixture into an ungreased mini muffin tin and pack each s’more down with your fingers, making a little indentation in the middle to hold the chocolate.  I used a small cookie scoop to fill the muffin wells, then patted the graham cracker crumb mixture flat. Finally I made a little well in the center of the graham crackers with the cork from a bottle of wine. Bake at 350° F for about 15 minutes, or until golden brown. Let cool on a wire rack and then carefully remove each graham cracker cookie cup from the muffin tin to continue cooling on the rack.
Now for the tipsy marshmallow vodka infused chocolate filling:

 In a large pyrex measuring cup combine chocolate, butter and heavy cream. (You can use any microwave safe dish you prefer, but I like the pyrex measuring cup because it allows the melted chocolate to be easily poured into the cookie cups.) Place cup in microwave and heat for 20 seconds at a time until chocolate is melted. You do not want the chocolate boiling, just warmed enough to melt. Stir until you have a smooth mixture. Whisk in the vanilla and the Marshmallow Vodka. Pour the melted chocolate into the graham cracker cookie cups, filling to the top. You will likely have a bit of chocolate left over. Make sure you gather it all up and save it for later. Let me tell you, it is great re-warmed and  poured over ice cream!

Allow cookie cups to cool completely before adding the Marshmallow topping. I usually make the chocolate filled graham cracker cups the day prior to the day I need them and place them in the refrigerator to cool overnight. You just don’t want warm chocolate to melt your marshmallow frosting, so make sure they’re cool before you proceed.

Toasted Marshmallow Topping:

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low-speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Place frosting into pastry bag fitted with a decorative tip.  Pipe frosting onto each cooled chocolate filled graham cracker cup. Use a kitchen torch to lightly toast the frosting.

Peanut Butter S’mores Bars

May 7, 2012

As I’ve mentioned, the weather has really heated up around here. Backyard cookout time has arrived! Lucky for us, the mosquitoes haven’t arrived yet to spoil our party, so the grill is working overtime! I think I have also mentioned that I have a thing for S’mores and can’t seem to resist S’mores recipes. (Take a peek at my S’more Stuffed Cookies and S’mores Brownies)

So for our last cookout, I thought these Peanut Butter S’mores Bars would be nice to have on hand for folks who didn’t really have the patience to invest all that time into make their own by the fire pit. Now, being a S’mores fanatic, as well as a dedicated peanut butter fan, I thought these bars would be awesome. And truth be told, I wasn’t too concerned if they weren’t popular with my guests, since I knew I wouldn’t have any trouble polishing off the whole pan of these gems all on my lonesome!

But that was not to be. Let me tell you, folks went wild for these little bars, coming back for seconds and dare I say thirds! Which is awesome, primarily because it made it easier for me to fit in my britches the next day, but also because they are very, very easy to make! And although they look like they would be a super heavy, dense dessert bar, they actually are quite light, perhaps due to all of those airy marshmallows.

They come together very quickly as well, so you won’t be spending too much time in that hot kitchen. Throw some together today!

Peanut Butter S’mores Bars

recipe from: idle wife

yield: 16 squares


For Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 1/3 cup butter, melted
 For Peanut Butter Chocolate Marshmallow Filling:
  • 1/4 cup butter
  • 1/2 cup smooth peanut butter (lite is all right)
  • 1 cup chocolate chips
  • 250 grams mini marshmallows
Line a 8 x 8″ square baking dish (or any dish you think will work. Smaller = thicker; larger = thinner) with parchment paper and set aside.
In a bowl, mix the graham cracker crumbs, sugar and salt together.
Add the melted butter and stir until the graham cracker crumbs are thoroughly moistened. Press evenly into the prepared baking dish and bake at 350 degrees for 10 minutes. Allow to cool completely.
In a medium-sized pot, melt the margarine and peanut butter together.
Remove from heat and stir in the chocolate chips. Stir until they’ve completely melted into the peanut butter mixture. Allow the mixture to cool to the point where you can comfortably place your hand on the bottom of the pot (be careful not to touch it too soon).
Add marshmallows and stir to coat.
Spread evenly over the graham cracker crust and put the whole thing in the fridge until fully set. Lift out of the dish using the parchment paper, cut into squares. It’s best to keep these refrigerated.
{note} The Idle Wife adapted this recipe from Butterscotch Confetti Bars. In order to make this treat, you skip the graham cracker crust entirely. Use Butterscotch chips in lieu of the chocolate chips. Pour the mixture directly into a 8X8″ pan lined with plastic wrap. I’m definitely going to give this recipe a try since folks absolutely loved the Peanut Butter S’mores version!

S’mores Brownies

December 12, 2011

Everyone loves S’mores. They just make folks happy. I noticed this when everyone scarfed down my S’mores Stuffed Cookies before I knew what was happening. One of my husband’s bands was coming around for rehearsal one evening and I wanted to make them something to snack on. As I was going through my list of possible sweet creations with my husband, the second I mentioned S’mores Brownies, he stopped me. No need to mention any other treats, he was sold on the S’mores. I’m glad I listened to him. These S’mores Brownies were just fantastic. The Fudge Brownie Recipe from King Arthur flour makes a very moist, decadently chocolaty brownie that still has some rise to it so that it is a cross between a fudge-like and a cake-like brownie. They never disappoint all on their own. But when I added some crunchy graham cracker to the batter ( I actually used cinnamon grahams, but feel free to use plain grahams) and topped the whole pan with gooey, toasted brown mini marshmallows, they were just to die for!

One important note. This brownie recipe calls for Dutch Process Cocoa Powder. I’ve come across many recipes that call for this type of cocoa powder before and, silly me, I just thought it was regular old unsweetened cocoa powder. Well, guess what? It isn’t. For some reason, this time I decided to look up Dutch Process Cocoa powder. Boy was I surprized. According to the Joy of Baking article of cocoa powders, Dutch Process Cocoa powder is “…treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. Its delicate flavor makes it ideal in baked goods like European cakes and pastries where its subtle flavor complements other ingredients. Droste, Lindt, Valrhona, Poulain and Pernigotti are some popular brands.” Whereas “Natural Unsweetened Cocoa Powder tastes very bitter and gives a deep chocolate flavor to baked goods. Its intense flavor makes it well suited for use in brownies, cookies and some chocolate cakes. When natural cocoa (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven. Popular brands are Hershey’s, Ghirardelli, and Scharffen Berger.” Hmmm…so my baked goods which had needed Dutch Process Cocoa but got natural unsweetened cocoa due to my oversight have probally not risen as much as they ought to of because my cocoa powder has been cancelling out the baking powder. The good news is don’t fret if you only have unsweetened cocoa powder in the house and you really want to make these brownies. You don’t have to run out to the store in your jammies. (maybe it’s just me who sits around looking at recipes in her jammies….) You can use the cocoa powder you have on hand, according to Whats Cooking America, just add 1/8 teaspoon of baking soda for each 3 Tablespoons of unsweetened cocoa in the recipe. For example, in this recipe I added 3/4 teaspoon of baking soda to the cocoa. My brownies rose like a champ! No problem. And I leave this recipe much wiser about cocoa powder. They aren’t all the same and if a recipe says Dutch-Process Cocoa powder, it isn’t a suggestion!

But back to the S’mores Brownies…once again, they were awesome! Wonderfully moist and chocolatey, with a bit of graham cracker crunch, followed by that gooey marshmallow topping. I think next time I make these fellows, and yes, I’m sure there will be a “next time” I will use the big marshmallows on top, rather than the minis and maybe add some tiny squares of hershey chocolate bars on top as well, just to visually give it that traditional S’mores vibe. So why not get campfire nostalgic today and give these a try. You won’t regret it!

S’mores Brownies

yield: 24 brownies – depending on how you slice them 🙂


  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups sugar
  • 4 large eggs
  • 1 1/4 cups Dutch Process cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1 tablespoon vanilla extract
  • 1 1/2 cups All-purpose flour (I recommend King Arthur unbleached all-purpose flour)
  • 2 cups chocolate chips – I used mini chips, but regular size would be fine
  • 1 cup of roughly crumbled graham crackers
  • 12 big marshmallows or a couple handfuls of mini marshmallows


Preheat the oven to 350°F. Lightly grease a 9″ x 13″ pan

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Or simply combine the butter and sugar, and heat, stirring, until the butter is melted. Continue to heat (or microwave) briefly, just until the mixture is hot (about 110°F to 120°F), but not bubbling; it’ll become shiny looking as you stir it. Heating the mixture to this point will dissolve more of the sugar, which will yield a shiny top crust on your brownies.

While the sugar heats a second time, crack the 4 eggs into a bowl, and beat them with the cocoa, salt, baking powder, espresso powder, and vanilla till smooth.

Add the hot butter/sugar mixture, stirring until smooth.

Add the flour and chips, again stirring until smooth. Note: If you want the chips to remain intact in the baked brownies, rather than melting in, let the batter cool in the bowl for about 20 minutes before stirring in the chips.

Stir in the graham cracker pieces.

Spoon the batter into a lightly greased 9″ x 13″ pan.

Place the 12 large marshmallows or scatter the mini marshmallows over the batter.

Bake for 30-35 minutes until cake tester or toothpick inserted into the center of the pan comes out clean or with just a few moist crumbs sticking to it.

Recipe for Fudge Brownies from King Arthur Flour (the only flour I use!)

S’mores Idea from Sugar Cooking

S’mores Stuffed Cookies

August 18, 2011

Talk about a nostalgic, childhood memory…how about them S’mores? Sitting around a campfire, toasting marshmallows and just when that marshmallow is perfectly toasted, browned and gooey, plopping it right down on the chocolate bar covered graham cracker that you already have assembled and waiting, then smashing another graham cracker down on top. Deee-lish! The perfect campsite dessert! Never you mind that I don’t believe that I ever actually encountered a true-blue, made by a camp fire S’more until I was in college. Sure I knew they existed. I think I might have seen them on the Brady Bunch or Scooby Doo or some such show. But I didn’t experience one til college. That’s o.k. At this point in my life I can be nostalgic about the good ole college days, right? No matter how you look at it, the one thing that is true is that S’mores are awesome.

They are very popular on the food blogs recently too. I’ve seen S’mores, Adult S’mores, S’mores French Toast, S’mores Brownies and of course these S’mores cookies. I figured I’d start with these and work my way through all those tempting s’mores treats. I mean, I don’t want to miss out on anything – you know? And these cookies were not a bad starting point if I do say so myself. The S’mores Stuffed cookies had a wonderful texture, crunchy – but not so much so that the cookies shattered into a million little cookie shards when your teeth contacted it – chewy – just enough so that you knew you were working on eating something fantastic and sweet – but not so much that you feared going into some sort of sugar induced coma. This is without a doubt a “keeper” of a recipe. I knew it would be. It came from one of my favourite blogs, Buns In My Oven. If you’re in the mood to drool, check this site out. And then get out there, light a big ole bonfire in your back yard and make some honest to goodness real S’mores. On second thought, it might just work out better for you if you simply make some S’mores Stuffed Cookies. You know… in your kitchen. Thereby hopefully avoiding any contact with the local fire brigades. I’m just saying…

S’mores Stuffed Cookies

Recipe from Buns In My Oven


  • 3/4 cup butter, softened
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1 cup graham cracker crumbs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups mini marshmallows
  • 1 cup chocolate chunks or about 12 little Hershey’s Bar pieces

Preheat oven to 375 degrees and line a baking sheet with parchment.

In the bowl of your mixer, beat together the butter and sugars until light and fluffy. Beat in the egg and vanilla until well combined.

In a separate bowl combine the flour, graham cracker crumbs, salt, and baking soda. Add to the butter mixture and mix well.

Scoop out a tablespoonful of dough and roll it into a ball and then flatten it into a disc in the palm of your hand. Place a couple of mini marshmallows and chocolate chips (or a single Hershey’s Bar piece) in the center. Roll out a second tablespoonful of dough and flatten that into a disc. Place on top of the marshmallow and chocolate filled disc of dough and seal the edges. Smoosh together to ensure everything is sealed in good. Repeat until all cookies are filled. I couldn’t resist adding a couple of chocolate chunks and marshmallows on top as well!

Bake for 8 – 10 minutes. Cookies should be lightly browned. Remove from oven and cool on a wire rack.

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